Udon in a hatcho miso broth with sweet potato, butternut, carrot, green pepper, red spring onion, spinach and lentils.

Seasoned with cayenne pepper and a dash of salt. Need to remember to add garlic and ginger next time.

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i can only imagine! i just cooked them for the first time recently. one of these days i'll have to up my game and try to make them fresh.

@glyph I've never tried it myself, I should give it a go. Would be easier to do than thinner noodles anyway.

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